This Thai peanut sauce is so versatile!

I use it as a dip with lettuce or rice paper wraps or add it to egg noodles after I have drained them and they are still warm.  It sucks up all those spicy flavours and all you have to do is add your veggies for a wonderful fresh Thai salad.

This recipe makes about 1 cup and you can store any leftovers in an airtight container in the fridge.  It does thicken over time, but no worries.  All you have to do is add a teaspoon of warm water at a time and stir until you have the desired consistency again.

Bon appetite!

You’ll need

  • ½ cup x smooth peanut butter
  • 2 Tbsp x soy sauce
  • 1 Tbsp x fresh ginger, minced
  • 3 x cloves garlic, minced
  • 1 Tbsp x rice vinegar
  • 1 Tbsp x fresh lime juice
  • 1 tsp x sriracha sauce (or to taste depending on how much heat you like)
  • 1 tsp x runny honey
  • 2-4 Tbsp x warm water


  1. Add all the ingredients except the water in a bowl and whisk together.
  2. Slowly whisk the water in, one tablespoon at a time until you have the desired consistency.
  3. This peanut sauce tends to thicken up over time, so add more water as needed to thin.
  4. Taste and adjust as you'd like.

Leave a Reply

Your email address will not be published. Required fields are marked *